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Eggplant Pomodoro

Eggplant Pomodoro


  • 1 eggplant (sliced into 1/2 inch rounds)
  • 3 roma tomatoes, diced
  • 10-15 chopped basil leaves, fresh
  • 1 cup /soy vegan mayonnaise (must have some fat in it)
  • 1/4 cup vegan Dijon mustard (regular mustard may be substituted)
  • 1 cup Italian style vegan breadcrumbs (no parmigian cheese)
  • 2 cloves garlic, crushed
  • 1 tsp. extra virgin olive oil

Pre-heat oven to 400 degrees.

Combine mayonnaise and mustard in a bowl until well
blended. Coat each slice of eggplant with the mayo/mustard
mixture and second-coat each slice with vegan breadcrumbs.
Arrange coated eggplant slices on foil covered cookie sheet
and bake at 400 degrees for 45 minutes.

While eggplant is baking, saute diced tomatoes and basil in
olive oil until well-heated, and set aside.

Serve baked eggplant with a generous portion of tomato
mixture. Enjoy!


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